'On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast with caviar, perfectly cooked squab, and more. ---------------------------------------------------------------------------------------------------------- For more episodes of \'Mise En Place\', click here: https://trib.al/Cphk5yp — — — — — — — — — — — — — — — — — — — — — — — Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video And our podcasts: https://www.eater.com/pages/podcasts'
Tags: Food , Chef , egg yolk , foodie , Dining , dish , RESTAURANT , uni , best chefs , Fine dining , eater , eater.com , Caviar , michelin star , sea urchin , Jean Georges , michelin star chef , Jean-Georges , jean-georges egg , best chefs in the world , best kitchens in the world , perfectly cooked squab , egg yolk toast , jean-georges vongerichten , jean-georges kitchen , michelin-starred restaurant , michelin-starred restaurant new york , best restaurants in new york city , sea urchin crostini , caviar and eggs
See also:
comments